Pot Roast

540 mins
Serves 1
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Directions

  1. 1Pat the 3-pound chuck roast dry with a paper towel.
  2. 2Season both sides of the roast with salt and pepper.
  3. 3Sear both sides of the chuck roast in a Dutch oven until browned.
  4. 4Transfer the seared roast into a crock pot.
  5. 5Add one thick-sliced onion to the Dutch oven and sauté for a couple of minutes.
  6. 6Add five minced garlic cloves to the Dutch oven and sauté for about a minute.
  7. 7Dump the sautéed onions and garlic on top of the roast in the crock pot.
  8. 8Add five cut-up carrots to the crock pot.
  9. 9Add two handfuls of whole Yukon Gold potatoes to the crock pot.
  10. 10Pour about 1.5 cups of beef broth into the Dutch oven.
  11. 11Add two teaspoons of Worcestershire sauce to the broth.
  12. 12Add a tablespoon of fresh minced thyme to the broth.
  13. 13Add a tablespoon of fresh minced rosemary to the broth.
  14. 14Stir the broth mixture for a minute, scraping all the good bits off the bottom of the Dutch oven.
  15. 15Pour all of the broth mixture over the roast and vegetables in the crock pot.
  16. 16Salt and pepper the contents of the crock pot one more time if desired.
  17. 17Place the lid on the crock pot and set the temperature to low for 8 to 9 hours.
  18. 18Once cooked, remove the lid and take out all the vegetables and meat from the crock pot.
  19. 19Use two forks to shred the cooked meat.
  20. 20Cut the potatoes into smaller, easier-to-serve pieces.
  21. 21Arrange the shredded meat, potatoes, and carrots on a serving platter.
  22. 22Pour the remaining juices from the crock pot through a fine mesh strainer into a saucepan.
  23. 23Heat the strained juices on medium heat and add a cornstarch slurry to make gravy.
  24. 24Pour the gravy over the pot roast and vegetables on the serving platter.
  25. 25Sprinkle fresh parsley on top of the pot roast for garnish.

Ingredients

  • 3 pound Chuck roast
  • Salt
  • Pepper
  • 1 Thick-sliced onion
  • 5 Minced garlic cloves
  • 5 Cut carrots
  • 2 handfuls Whole Yukon Gold potatoes
  • 1.5 cups Beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Fresh minced thyme
  • 1 tablespoon Fresh minced rosemary
  • Cornstarch slurry
  • Parsley

Equipment

Dutch ovenCuisinart Countertop BurnerPaper towelTongsCrock potWooden spatulaServing platterFine mesh strainerSaucepanWhisk

Tips

  • Browning the roast and using fresh herbs and vegetables makes a significant difference in flavor.